Pastry chef Justin Reynolds of the Back Bay’s Bistro du Midi adds a seasonal element (winter citrus) to a timeless classic (the iconic chocolate chip cookie) to create a festive, crowd-pleasing addition to any assembly of sweets. Reynolds uses an array of chips (milk, white and yuzu chocolate) and adds a little sprinkle of a salt before baking to enhance the rich flavors and get that whole salty/sweet balance.
- 2 cups room temp butter
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 4 1/2 cup all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 cup Valrhona yuzu chocolate (if not sub dark chocolate), chopped
- 1 cup milk chocolate, chopped
- 1 cup white chocolate, chopped
- Cream butter and sugar, add eggs and vanilla slowly.
- Add drys till mixed, add chopped chocolate. Scoop and freeze.
- Sprinkle with sea salt before baking. Bake from frozen 350 degrees for 5 mins, rotate, then another 5 mins.